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Source: Sunday Dinner

Red Pepper Ratatouille
Summer wouldn't be the same without ratataouille. There are as many ways to make this vegetable melange as there are zucchini in the garden. In this version, we cook the eggplant and squash separately and then combine them with the softened onions, pepper and tomatoes.
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Serves: 6
Prep Time: 20 minutes
Cook Time: 1-1 1/2 hours
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1 about 1 pound eggplant
1 about 8 ounces zucchini
1 about 8 ounces crookneck squash
1 tablespoon salt
5 tablespoons olive oil
1 small onion, thinly sliced
1 seeded and thinly sliced green bell pepper
1 red bell pepper, seeded and thinly sliced
4 cloves garlic, finely chopped
Salt and freshly ground pepper, to taste
1 cup (measured before draining) canned plum tomatoes, drained, and sliced into strips, or 1 cup chopped fresh tomatoes (about 2 tomatoes)
1/4 cup flat leaf parsley, chopped fresh




1. Peel the eggplant and cut lengthwise into stips about 2 inches long and 1/4 inch thick. Peel the zucchini and squash and cut lengthwise into stips about 2 inches long and 3/8 inch thick. Transfer the vegetables to a bowl, add the tablespoon of salt, toss and let stand for 30 to 45 minutes. Drain the liquid that accumulates in the bowl and pat the vegetables dry using paper towels or a dishtowel.
2. In a large skillet, heat the olive oil over medium heat. Add the vegetables and saute for about 10 minutes until lightly browned on both sides. Remove with a slotted spoon and transfer to a large stock pot.
3. Put the onion, bell peppers and garlic in the same skillet, adding a little more oil, if necessary. Season to taste with salt and pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until softened. Add the tomatoes, raise the heat to high and cook for about 10 minutes, stirring occasionally, until the mixture thickens. Adjust the seasonings and serve hot, warm or at room temperature.





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